Eggplant Tea Sandwiches

eggplant-tea-sandwiches

Seasoned eggplant slices are tossed in olive oil then baked away to tenderness and assembled on top of some homemade bread with a garlicky mayonnaise spread. 

The combination of tender eggplant slices, juicy tomatoes, chewy and moist homemade bread with a seasoned garlicky spread makes for one flavorful and healthy sandwich! You can serve these any time of the day there so delicious! I really love how they turn out to be on homemade bread (check out my go to bread recipe on the red link above, as it’s a truly a tested and favored recipe in our household) but any moist and chewy bread will work out too.

eggplant sandwich up-closeIngredients for the Eggplant Sandwiches:

  • 1 1/2 lbs of Eggplant (4 small eggplants)
  • 1/4 olive oil
  • salt & pepper to taste
  • 3 ripe tomatoes, sliced
  • 10-14 slices of bread

SPREAD:

  • 3 cloves garlic, crushed
  • 1/2 cup mayonnaise
  • 1/2 tsp all purpose greek seasoning

 

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How to make eggplant sandwiches:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
  2. Wash and slice the eggplants into 1/2″ slices.

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3. Toss the slices in olive oil and salt & pepper to taste.

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4. Arrange coated eggplant slices onto the prepared baking sheet and bake in the pre-heated oven for 25-30 minutes.

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5. To make the spread; stir together the mayonnaise, greek seasoning, crushed garlic and salt & pepper to taste.

garlic mayo

6. To assemble the sandwiches: spread one teaspoon of the mayonnaise mixture over the bread then top with the eggplant slices and slice of tomato.

Top view

Eggplant Tea Sandwiches
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 14
Ingredients
  • 1½ lbs of Eggplant (4 small eggplants)
  • ¼ olive oil
  • salt & pepper to taste
  • 3 ripe tomatoes, sliced
  • 10-14 slices of bread
  • SPREAD:
  • 3 cloves garlic, crushed
  • ½ cup mayonnaise
  • ½ tsp all purpose greek seasoning
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
  2. Wash and slice the eggplants into ½" slices.
  3. Toss the slices in olive oil and salt & pepper to taste.
  4. Arrange coated eggplant slices onto the prepared baking sheet and bake in the pre-heated oven for 25-30 minutes.
  5. TO MAKE THE SPREAD; stir together the mayonnaise, greek seasoning, crushed garlic and salt & pepper to taste.
  6. TO ASSEMBLE THE SANDWICHES: spread one teaspoon of the mayonnaise mixture over the bread then top with the eggplant slices and slice of tomato.
  7. Keep refrigerated.

 

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